Moroccan slow-cooked lamb with cous cous

A main from the Black Team during MasterChef Ireland 2012

Ingredients


  • lamb (boned shoulder) x 9
  • 2 bulbs of garlic
  • 3 tblsp cumin seeds
  • 3 tblsp paprika
  • 3 tblsp paprika
  • 2 tblsp chilli powder
  • 3 tblsp turmeric
  • 15 sprigs rosemary
  • salt
  • pepper
  • 2 kg cous cous 2kg
  • veg stock
  • 3 lemon juice
  • beetroot and apple salad
  • 30 beetroot
  • oil
  • salt
  • 10 apples
  • 3 lemons

Method

  1. Preheat oven to 190°C
  2. Dry fry the cumin and coriander seeds
  3. Cook in oven for 1 hour and turn temperature down to 160
  4. Continue cooking for another 1.5 hours
  5. Add boiling stock and juice from cooked lamb to the cous cous until cooked (covered with cling film)
  6. Add the lemon juice
Beetroot and apple salad
  1. Bake 25 beetroot (covered in oil and salt) for 1.5 hrs in oven
  2. Peel beetroot and dice
  3. Peel and dice apple
  4. Add apple and beetroot to serving dish
  5. Add juice of 3 lemons
  6. Grate remaining 5 beetroot over salad


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